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Thursday, June 7, 2012

Cooking Rib Eyes in the Oven

My grill is history. It is just plain worn out, and I have rib eyes to cook. This is how I did them after some research. 
My Dad always had a stick of butter in the frig that was just for steaks. When he flipped the steaks on the grill, he folded back the paper on the butter and with his hand, rubbed the end of that stick all over the steak. Those were the best steaks in the world. Lightly seasoned and perfectly cooked!

  • 1 boneless rib eye steak, per person
  • Vegetable oil, to coat
  • Worcestershire Sauce (optional)
  • Kosher salt
  • Ground black pepper
  • Garlic powder
  • 1 T butter
  • Place a grill/griddle pan in the oven
  •  and heat the oven to 500 degrees F.
  • Bring the steak to room temperature in a plastic bag.
  • I went ahead and added my seasoning,
  • oil and Worcestershire sauce to the bag
  • and let it sit until room temp.
I didn't get a picture of this step... it moved to quickly!
But this is the best way to clean the pan after searing... 
just add some water to the hot pan and place it back on the stove.
Use a wooden spoon to loosen bits from the bottom.

  • While the oven reaches temperature, place a skillet on the stove over high heat. Coat the steak lightly with oil and Worcestershire (if desired) and sprinkle both sides with a generous pinch of salt. Grind on black pepper and sprinkle lightly with garlic powder.
When the skillet is very hot, place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the steak straight into the oven on the grill pan for 2 minutes. 

Flip the steak, place a dab of butter on top,
and cook for another 2 minutes.
(This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the pan, cover loosely with foil
  • and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Serve with a nice tossed vegetable salad
and maybe a baked potato or steak fries.

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